Shrimp omelette: a classic. The mixture is usually made with wheat flour, chickpea flour, spring onion and parsley.
Jerez wine: Jerez and Cádiz in general is a land of wines. This is shown by the province's designations of origin Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda. Manzanilla, Fino, Amontillado, Oloroso, Palo cortado, Pedro Ximénez, Moscatel, etc. There is a wine for every palate and occasion.
Pescaíto frito: this includes anchovies, red mullet, pijotas, sorrels, etc. We can even talk about marinated fish, squid, etc.
Almadraba bluefin tuna: is very versatile and can be eaten in various ways: in tartar, marinated, grilled, etc. The almadraba is a traditional fishing technique with deep roots in the province of Cadiz.
Chicharrones: chicharrones are usually made from pork belly. This dish has become very popular, especially in Chiclana de la Frontera.
Cheese and oil from the Sierra de Cádiz: the milk of two species, the Payoya goat and the Grazalemeña Merina sheep, are used as the raw materials for the production of excellent quality cheeses. The extra virgin olive oil has the Sierra de Cádiz Designation of Origin.
Berza jerezana: this stew dish combines pulses (chickpeas and beans), vegetables such as borage, meat (chorizo, bacon and blood sausage) and a broth full of flavour.
